Cod wrapped in Serrano ham, with chilli and lime

6 Jun

I am currently trying to shed a few pounds – an easy way to help is to eat more fish – I know we have fish counters that groan under the weight of a vast selection of fish – I buy whatever looks good generally.  Last week I had friends staying, always a bit tough on the diet, but thought if I included fish on the menu a couple of evenings they would enjoy it and it would be healthy for all of us.  Some people are a bit nervous of cooking fish, simply because they might not really know what to do with it.  This is the most simple dish, takes minutes to prepare and about 20 minutes to oven bake and is quite stunning.

Cod with ham, chilli and lime

If you are in the UK, just go to your local fishmonger or fish counter in the supermarket and take a look at what they have – hake would do just as well for this if there is no cod.  Ask the butcher for fillets of either, they need to be nice and chunky.


Pre-heat your oven to 180c, 350f, gas mark 4


Lightly oil a metal baking tray (this helps the fish to cook through properly).



Take your Serrano ham and lay it on a board.  Put the fish on top and then sprinkle on some chopped chilli (fresh or dried is fine, fresh looks prettier), a squeeze of lime juice and some course sea salt and ground pepper.  Then wrap up the fish like a little parcel.  You can put an extra piece of ham on top if it doesn’t quite meet in the middle.  Then put onto the baking tray, put in the centre of the oven and cook for 15-20 minutes depending on the size of the fish.  I serve this with paprika potato wedges (sprayed with oil and baked in the oven 20 minutes before the fish, then just leave them on a shelf above the fish and continue cooking), and minted pea and crème fresh puree.




One Response to “Cod wrapped in Serrano ham, with chilli and lime”

  1. Andrew Percival April 21, 2014 at 12:09 pm #

    Cooked this on Good Friday it was absolutely delicious, thank you

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